Prosciutto-wrapped shrimp with grilled-asparagus orzo
14
- Prep Time15 mins
- Total Time15 mins
- Makes2 Servings
Prosciutto-wrapped shrimp with grilled asparagus recipe
Photo by Jodi Pudge
Ingredients
8 raw colossal-sized shrimp, peeled
2 garlic cloves, minced
1 lemon, cut in half
1/2 cup orzo
3 tbsp chopped fresh dill
2 slices prosciutto
8 fresh basil leaves
1/2 bunch asparagus, ends trimmed
200-g container cherry tomatoes, on the vine
1 tbsp olive oil
1/4 tsp salt
1/4 tsp hot-red-chili-flakes
Instructions
Stir shrimp with garlic, 2 tbsp lemon juice, 1 tbsp oil and 1/4 tsp chili flakes in a medium bowl. Let stand for 10 min.
Cook orzo according to package directions, omitting salt, 6 to 8 min. Drain well. Transfer to a medium bowl, then stir in dill, 1 tbsp oil and 1/4 tsp salt.
Preheat grill to medium. Slice each prosciutto piece lengthwise into 4 thin strips. Wrap a basil leaf and a prosciutto strip around each shrimp. Oil grill. Barbecue shrimp, asparagus, cherry tomatoes and 1/2 lemon, cut-side down, until shrimp is pink and vegetables are tender, 3 to 4 min per side. Slice asparagus diagonally into 1-in. pieces and stir into orzo mixture. Divide orzo, shrimp and tomatoes between 2 plates. Squeeze grilled lemon overtop just before serving.
Nutrition (per serving)
Calories 503, Protein 44g, Carbohydrates 42g, Fat 18g, Fibre 5g, Sodium 995mg.
Wine Pairings
Fruity bubbles Sparkling rosés are a versatile food partner. Freixenet Cordon Rosado delivers raspberry and whitepeach notes perfect for the fresh flavours in this dish. Freixenet Cordon Rosado, Spain, $15.
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